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Blueberry Coconut Popsicles


blueberry layer

  • 1 cup fresh blueberries
  • 1/2 cup granulated sugar
  • 2 cups water divided

coconut layer

  • 1/2 cup whipping cream
  • 13.5 oz can coconut milk
  • 1 tbsp coconut extract


  • blueberry layer
  • Combine blueberries, sugar, and 1 cup water in a medium saucepan over medium heat. Using a potato masher or the back of a spoon, gently press/mash the blueberries to release the juice. Bring to a low boil and cook for 10 minutes, stirring frequently. Remove the mixture from heat, press the mixture through a mesh sieve, and discard the solids. Let the blueberry syrup cool completely. Then add the second cup of water to create a blueberry "juice."
  • coconut layer
  • Using a hand-held electric mixer, beat the whipping cream on medium speed until soft peaks form. Stir in the coconut milk and coconut extract.
  • assembly
  • Pour a layer of the blueberry juice into the bottom of each popsicle mold. Freeze for at least two hours, or until solid. Then add a layer of the coconut milk mixture. Freeze for 30-45 minutes, or until you can insert a popsicle stick without it falling over. Freeze for another hour or until solid. Finally, pour the top blueberry layer and freeze for another two hours, or overnight.
  • To remove the pops from the molds, fill a bowl with hot water and dip the molds in the water for about 5 seconds. The popsicles should slide right out.


Recipe from bethcakes. All images and content are copyright protected. Please do not use my images without permission. If you would like to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Thank you.